Shredded Chicken Tacos with Avocado and Black Bean Salad

We hummed all the way through this meal. It tastes amazing. The Avocado and Black Bean Salad is a great accent. Enjoy!

Shredded Chicken Tacos
Serves 4

1 pound boneless skinless chicken breasts, cut into 3 inch pieces
2 teaspoons chili powder
1/2 teaspoon salt
1 1/2 tablespoons olive oil
1 1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cup chicken broth
Juice from 1 lime

In a bowl, toss chicken with chili powder and salt until coated. In a large saucepan, heat oil on medium high. Line chicken in the hot oil and sear 3 minutes on both sides. Stir in onion and saute for 3 minutes. Add garlic and saute for 1 minute. Pour chicken broth over chicken and bring to a boil. Cover and reduce heat to medium-low, cooking for 1 hour. Shred with a fork and cook for an additional 15 minutes uncovered. Stir in lime juice and serve in a warm flour tortilla with Avocado and Black Bean Salad (below)


Avocado and Black Bean Salad
Serves 4

2 ripe avocados peeled and diced
1/2 cup diced onion
2 cloves garlic, minced
1 cup diced tomato
3/4 cup canned black beans, drained and rinsed
Juice from 1 lime
salt and pepper to taste

Mix all ingredients in a bowl and refrigerate for 1 hour. Serve on your favorite mexican dishe or as a dip.